Love chili but don’t have the time to let it simmer? This 30-minute skillet chili gives you all the feels without the time commitment. Just look at that steamy goodness!
Skillet Chili
- 1 lb 90% lean ground beef (or ground turkey)
- 1 cup chopped garden mushrooms
- 1 large bell pepper, chopped
- 1 white onion, chopped
- 12 oz can light beer (I used Coors Light)
- 12 oz can diced tomatoes (optional-with hot peppers)
- 1 tbsp ground coffee
- 1 tbsp 100% pure maple syrup (honey works too!)
- 1 tbsp ground black pepper
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
Saute onions and peppers in a drizzle of olive oil in your skillet. Once translucent, brown the meat in the onion goodness.
Add the beer, tomatoes and spices and bring to a light boil. Add in the mushrooms, ground coffee and maple syrup. Allow to simmer together for about 15 minutes.
Enjoy immediately!
This recipe is great for cleaning out the fridge. Add leftover veggies like zucchini, spinach, or rice from last night’s dinner to bulk it up. Anything goes! I served mine with a cornbread muffin.
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